If you're counting calories, read no further; however, for a truly mouth-watering, luxurious tasting treat, you'll scarcely find anything better! Most brownie recipes use bakers' unsweetened chocolate, however, this one uses cocoa powder and the results are very good indeed. Do try to get hold of good organic cocoa powder: it makes a big difference to the finished result.
Brownies should be moist and chewy. It's important not to overcook them - they'll firm up a little when cool.
Ingredients
- 4oz (100g) butter, plus extra for greasing the tin
- 1½oz (40g) cocoa powder
- 2 large eggs
- 8oz (225g) caster (confectioner's) sugar
- 1tsp (5ml) vanilla essence1
- 2oz self-raising flour, sifted
- 4oz (100g) chopped walnuts (pecans are also nice)
- 2oz (50g) raisins (optional)
Method
Preheat the oven to Gas Mark 4 (350°F/180°C). Grease a shallow 8inch (20cm) square cake tin and line with greased grease-proof paper.
Melt the butter gently in a small saucepan, then stir in the cocoa powder until blended in. Set aside.
Use a medium-sized bowl (you can also use a bowl with an electric whisk for this if you like, but be very gentle once the nuts are in) to beat the eggs and caster sugar together until light and then add in the cocoa mixture. Stir in the vanilla essence or extract and then mix in the flour. Add the nuts and raisins (if used) and then spoon the mixture into the prepared cake tin.
Bake in the centre of the oven for about 35 minutes. Allow to cool before cutting into 2inch (5cm) squares, then transfer the squares to a rack to finish cooling.
Wait for the compliments! They won't be long in coming.
1 Vanilla extract is better, if you can get it.
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